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tv   [untitled]    June 10, 2013 9:00pm-9:31pm PDT

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brian anderson. >> eric flats. >> alberto, bustamante. >> conrad cole. >> hunter cole. >> and fransisco nunes. >> william author dow senior. >> fredrick fong. >> alfredo garcia. >> bridget maria goodman. >> princess green.
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>> jonathan gravara. >> june she ye. >> young ben wang. >> nicholas hufnagle. >> charles jacobs. >> gitara january. >> shia chang wo ng. >> wing lamb. >> david lee. >> allen, lee.
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>> christensen lean. >> crystal blocket. >> eric madian. >> pierre middleton viez. >> joanne moore. >> alicia powell. >> germ an wigins. >> ricky rawlins. >> darrel rushing. >> peter oliver. >> michael sierra. >> kerri winford. >> barry wo o.
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fonshi sin. >> and wilson bangs. >> congratulations to all of our graduates. [ applause ] >> thank you, arcadia and thank you graduates. i would quickly like to acknowledge udo and david dalatory from the labor area here today and i have the pleasure of introducing our fearless leader the director of city build pat mulligan >> thank you. >> thanks. >> i want to thank everybody that participated in this event.
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it is really heartwarming after the end of 18 weeks to go through this process and i want to congratulate the class that each of the student completed the 18-week section of training but now you embark on a new career. and so the work now begins in earnest really. it is just the beginning, endure, preserver and work hard and there are opportunities and money to be had, go out and take them, you know? i want to thank all of the contractors who really looked to serve through the process and to serve this pipeline. herra balls and web corp, swenderdon and kay hill and i want to acknowledge the union trade partners. the laborers were such an integral component of this programming and the carpenter's union which i'm so closely attached to. thanks for coming manny.
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>> and also, our broader expansion with the sheet metal workers, with the electricians and with the operating engineers, and the long list of trade unions that we participated in our programming. i want to thank everybody, and enjoy the food, take care. [ applause ] >> you're watching quick bite,
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the show that has san francisco. ♪ ♪ ♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since
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1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen in the center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006.
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the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream kind of came as an afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i
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think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is
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such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food.
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it always come down to empowering people and giving them a wonderful experience. empower their want to be around people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting
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on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 and learn about buy right market and creamery by going to buy right and don't forget to check out our blog for more info on many of our episodes at sf quick until next time, may the fork be with you. ♪ ♪
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>> so chocolaty. mm. ♪ >> oh, this is awesome. oh, sorry. i thought we were done rolling. ♪ ♪
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